Homemade Elderberry Syrup is a staple in our home.  The mighty elderberry is known to be antiviral and immunity boosting. Elderberries posses one of the highest antioxidant strength of all the edible berries, and they are an excellent source of Vitamin C.  100 grams carries approximately 60% of the daily recommended intakes levels of Vitamin C. These wonderful berries have a history of treating congestion, colds, flu, soothing upset tummies, detoxification, and more.   According to the Herbal Academy of New England, Elderberry Syrup will keep up to 1 year in the refrigerator if it contains 20% sugar, and this recipe meets that qualification with the added raw honey.   Although, unless you make gallons, it won't last that long...it's just so good.  Did you know that you can use this syrup on your pancakes, waffles, hot cereals, smoothies, and more!   In our family we consume about 2 Tablespoons per day and more at the first sign of a cold or flu. 

How I make Elderberry Syrup

INGREDIENTS:

4 Cups of Cold Filtered Water

2 Cups of Organic Dried Elderberry

1 Organic Cinnamon Stick

1.5 Teaspoons of grated organic ginger

Raw Local Honey (amount will vary upon liquid amount and taste)

PROCESS:

Bring water and berries to boil and let simmer for approximately 35 minutes.  Remove from heat and press berries into the water to release the berry juices, further.  Pour berries and juice/water into a very fine strainer or cheesecloth and let the juice drip into a glass bowl or large glass measuring cup.  Measure the liquid strained and add approximately the same amount of raw local honey.  I use about 1/4 cup less than the berry juice measurement because I don't like it overly sweet.  To ensure that the honey is dispersed thoroughly within the berry juice, heat very gently on the stove while stirring constantly.  Remove from heat, let cool, and place in sterile glass containers!

Options: You can add Rose Hips Seeds for more Vitamin C impact and Whole Organic Cloves for a great Cinnamon & Clove combination. 

ENJOY!